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Sirloin Steak with Radish Butter

Ingredients

150g radishes, trimmed

1 tbsp sea salt

100g unsalted butter, softened

1 tbsp chopped lemon thyme

1 clove garlic, crushed

3 large British sirloin steaks

Method

Prepare and light the barbecue. Grate the radishes and layer up in a small colander, sprinkling the layers with sea salt. Place on a plate and leave to stand for about 30 minutes, until a pool of juices has collected on the plate.

Rinse under plenty of cold running water. Squeeze out any remaining juices with your hands and pat the radishes dry between plenty of layers of kitchen paper.

Beat the butter in a bowl with the thyme, garlic and grated radish. Check the seasoning, and spoon into a serving dish. Cover and chill until ready to serve.

Cut the steaks in half and season lightly with pepper. When the barbecue is ready, cook the steaks for 2-3 minutes on each side. (The cooking time will vary, depending on the heat of the barbecue and distance from the coals. For medium to well-done steaks, you will need to cook them for longer.) Serve topped with spoonfuls of the flavoured butter.

Your recipe note

Cook's tips

This recipe makes sirloin steaks stretch that little bit further, so you only need three to serve six people. To cook indoors: brush a ridged griddle or heavy-based frying pan with oil. When very hot, add the steaks and fry for about 2 minutes on each side for rare, 3-4 minutes for medium and 5-6 minutes for well done.

Comments

Average user rating

4 stars

Glossary

Barbecue

Beat

Brush

Butter

Chill

Cloves

Colander

Fry

Garlic

Grate

Griddle

Heat

Layer

Lemon

Oil

Pepper

Radish

Rare

Salt

Season

Serving dish

Squeeze

Thyme

Average user rating

4
stars

Based on
6
ratings.

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